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Cook the rice in a rice cooker, then add the rice wine vinegar and sugar to it. Stir and let it cool a few minutes.
Sear the shrimp in a skillet until pink all over, with a small pinch of salt. Give the cooked shrimp a good mince.
Place the tuna fish in a medium bowl, the salmon (flaked up) in another bowl and the minced shrimp in another bowl. Add 2 Tbs. kewpie mayo to each bowl and mix it up. So simple. If you need a little more kewpie mayo, add another little squirt, ya little squirt! (Sorry)
Lay the nori sheets on a clean surface, and press the rice on top. It’s sticky, so it’ll spread nicely and stay in place. Then spread the tuna mix over one bed of rice, the salmon over another, and the shrimp over another. Arrange the avocado slices down the center, then gently roll the nori paper into little logs. It all holds together perfectly, so don’t stress out!
Use your sharpest knife to cut the rolls into little slices.
Whisk together the soy sauce, sambal and scallions in little dipping bowls. Delicious.
I made three rolls here, but make as many as you want!